Chickpea and Almond Cookies (gluten-free & vegan)

These chickpea and almond cookies are inspired by something my mother in law has made for us when visiting this summer. She’s made these incredibly tasty fried pastry parcels with chickpea and almond paste, absolutely delicious. A recipe I absolutely have to recreate a healthier version off in the future, but for now I’ve got these lovely cookies for you.

They are high in protein and perfect for a quick slightly indulgent snack. Chickpeas and ground almonds work so beautifully together and create such a lovely flavour in these cookies. I’ve kept the recipe fairly simple with just a few ingredients, you can use food processor or just hand blender to blend the chickpeas with the rest of the ingredients and then stir in the ground almonds by hand. You will have a smooth dough to make into cookies. They do need a little more baking than more traditional cookies as they have a lot more moisture from the chickpeas, but the result are truly scrumptious healthy cookies.

Thank you so much! Funny enough I bought a bag of dark French buckwheat flour the other day and used some to bake the crackers, they came out fine, but I do prefer them with the lighter one. They definitely look better! :)

I love your use of novel grains, seeds and legumes in your cookies and crackers in lieu of plain wheat flour. There are so many of them that I want to try! I also love the fact that the sugar content is minimal. I would like to know how I might go about adapting this recipe for chickpea flour. I have some in the cupboard and it would be good to use some of it up. I might just try mixing it with liquid until I get a paste and go from there…

Thank you so much Steph for your lovely comment. You could just use a mix of chickpea flour and ground almonds/almond flour. I would still put some ground almonds for the flavour as it goes well with chickpeas. Just mix it in with the dry ingredients. Hope it works well :)

I’m not sure why, but my cookies turned out really dry :( they lacked flavour and very quite crumbly. I weighed the almond flour and followed the recipe to a T. Maybe I will try for baking them for a few minutes less, or adding some extra maple syrup next time!

Hi Sofia, thank you for your feedback, I’m sorry that the recipe didn’t work for you. I’ve used ground almonds in the recipe, if you’ve used almond flour, it would make a difference and make them more dry. Ground almonds add little more moisture. Try it next time to see if you like them better :)

Lovely recipe, Hana. Mine came out a bit too dry but I suspect that had something to do with the fact that the oven had been working for over 2 hours prior to baking the cookies, so I might have had to get them out a bit earlier, say 5 minutes earlier. Still, great flavour and they’re really filling. How long do you think they could survive in a cookie jar?